8 cups loosely packed baby spinach leaves
sea salt
½ of a preserved lemon
4- 6 ounce sole fillets (grouper, red snapper or halibut would work just as well)
salt (kosher is best) and freshly ground pepper
¼ cup of neutral oil (like canola)
2 medium shallots minced
2 large garlic cloves minced
2 T. dry white wine
½ cup fish or chicken stock
¼ cup butter cut into small pieces
1/4 cup finely shopped fresh chives
¼ cup capers chopped
fresh lemon

Mound spinach onto 4 plates and sprinkle with sea salt, set aside. Rinse the lemon under cold water, pat dry with a paper towel remove and discard the pulp. Cut the peel into thin strips and set aside. Rinse and pat dry the fish fillets, sprinkle with salt and pepper. Heat non stick skillet over a high heat. Add canola oil and heat until very hot. Add fillets thick side down. Place a smaller lid or small plate over the filets to press them down and help get a nice brown side. Cook for 1 -2 minutes. Carefully flip the fish reduce heat and cook the other side for 2 minutes depending on the thickness of fish, it should flake easily when cooked. Remove fish from pan , set aside and keep warm. To make the sauce, using the same pan, reduce heat to medium. Add the shallots, garlic and a pinch of kosher salt, sauté about 1 minute. Add the preserved lemon and wine. Cook until reduced and pan is almost dry. Add the fish or chicken stock
And bring to a boil. Reduce heat to medium, add the butter a piece at a time whisking constantly to emulsify. Turn the heat off add chives, capers and a few drops of lemon juice. Place the sole fillets browned side up, drizzle with sauce and serve.